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38 thoughts on “Sweet And Sour Tofu”

Hello Manjula,
I made this dish and it tasted very good. I would be interested in turning this dish into a sort of spaghetti stir fry, but I wonder if it’s a good idea because there was still a lot of gravy in the dish. Maybe I should try cooking it longer to make the water evaporate?

This looks so delicious! I will be making this soon, but I was curious if this would be good with onions added as well? Would the onions be overpowering, or would it be okay, if I cook them really well beforehand? Thank you for all the amazing Indian recipes. I am a vegetarian, and I love Indian food. So, when I first became vegetarian, I was eating a lot of Indian food, because a lot of the foods there are vegetarian already. Thank you for making these recipes readily available to us! I don’t know if I could have transitioned to vegetarian without your recipes!

All I can say is once again….so yummy! I didn’t have the red pepper so I omitted and used Chinese cabbage I had on hand sliced thinly. So easy and delicious! Served with some basmati and even had a small left over portion for lunch which I couldn’t wait to eat! I also have the block of seedless tamarind and agree its a little messy to work with. I tried using a sieve and then scraping the pulp off to use it which was okay. Any other suggestions on how to do this easier?
Thank you once again on another definetly do over meal.

I’ve eaten tofu several times, but this is the first I’ve prepared it myself – and your sweet and sour recipe was simple and delicious. I will be making this – or similar dishes regularly – the sweet tamarind spice mixture was just right for my taste – I was a little intimidated by the blocks of curd – but no more. Thanks for this delicious recipe.

I have to say this looks yummy! I am from North India -from Uttar Pradesh -and while all of our traditional, handed down the generations party recipes -the biryanis, chicken and lamb dishes, paneer dishes,etc have this out of this world taste, they take forever to make and take up enough oil to give a person a heart attack!

I love your recipes because everything tastes totally awesome and can be cooked so very easily…I remember how my mother had to call professional cooks to help out with party dishes because they cooked over 2-3 hours of care with careful attention to all masalas. I can throw a party for 8 and easily cook up a whole party meal (with around at least 2 main course and 1 appetizer recipe straight off your website) by myself in just 3-4 hours 🙂

Beginning last month my husband and I decided to eat more healthfully. We needed to cut down on our meat intake and instead get more protein from beans and such. We have been trying many traditional indian dishes and LOVING them all! So much flavor and color! It is wonderful! This dish was quick, easy and so yummy!

Just made this for dinner tonight, could barely keep from eating both servings myself (saving the rest for my girlfriend). Amazingly delicious.

I used a little bit of cilantro and jalapeno in the sauce, and replaced the cabbage with mushrooms and tomatoes (its what I had in my fridge), absolutely amazing. Squeezing the tamarind for the sauce was a bit of messy work, I’ll admit, but it was sooo worth it. Thanks for the recipe!

I love this recipe! I make something similar the difference being I do not add cumin, add little brown sugar and add scallions (sping onion) at the end. I would love to try your recipe. I can see this being a great addition to any vegan meal! Thank you.

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Namaste Manjula, Thank you for sharing so much goodness with us. I love your videos. Tomorrow morning I will be making "White Girl Breakfast Aloo Naan"...I will serve with sour cream & salsa for dipping. Your Aloo Naan is so wonderful, I hope mine turns out well. Thank you...-Carmen B.